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Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.

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University-firm links have stimulated a lot of attention. In fact, with the increasing knowledge and technologies created within university laboratories, firms have identified business opportunities by accessing the knowledge developed by external actors and commercialising universities' inventions. In this case, they adopt a knowledge acquisition strategy to foster innovation, reducing risk and exploiting new technological opportunities. This underlines a shift in the role of universities from education providers to scientific knowledge and technologies producers in the current knowledge-driven economy. In this context, the main goal of this paper is to assess the impact of knowledge acquisition on firms' innovation commercialisation, with a specific focus on knowledge developed by university scientific research. By applying hierarchical regressions on a sample of Assessing the impact and antecedents of university scientific research 89 185 Italian knowledge-intensive firms (KIFs), the findings indicate that firms benefit from research partnerships with and services from universities, when they also seek knowledge from other counterparts and when they possess higher levels of internal absorptive capacity.

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